JP6396863B2 - Frozen dessert with stick and stick for frozen dessert - Google Patents

Description

  The present invention relates to a frozen dessert with a stick and a stick for frozen dessert.

  Many frozen desserts with sticks are commercially available, in which one end of a stick is embedded and integrated in a frozen dessert such as ice candy or ice cream, and the other end of the stick is gripped with fingers. Many conventional sticks are made of a thin and long thin plate processed from natural wood, and some of the sticks are formed into a thin and thin plate shape with a synthetic resin as disclosed in Patent Document 1.

JP 2002-306080 A

  The conventional frozen dessert with a stick has a considerably long portion of the stick that extends outside the frozen dessert and is gripped with a finger (the handle portion). Therefore, when packaging a frozen dessert with a stick, it is considerably long ( It is necessary to use wrapping paper (which has a large area), and it becomes quite bulky when packaging and transporting frozen desserts with sticks.

  The present invention has been made in view of the circumstances as described above, and its purpose is to ensure a sufficiently long handle portion when eating and drinking while shortening the overall length in normal times. It is to provide a frozen dessert with a stick and a frozen dessert stick.

In order to achieve the above object, in the present invention, basically, the stick for frozen dessert can be expanded and contracted, and normally the stick is contracted, while the stick can be stretched when eating and drinking frozen dessert. is there. Specifically, the following solution is adopted for the frozen dessert with a stick according to the present invention. That is, as described in claim 1,
One end of the stick is embedded and integrated in the frozen dessert , and the other end of the stick is extended to the outside of the frozen dessert , and is a gripping part that is gripped with fingers to eat and drink the frozen dessert. Because
One end of the stick, and the distal end side than the proximal end portion is embedded in the said frozen dessert is configured with a unified guide tube member to the ice confection,
Maximum other end of the stick, is slidably fitted in the guide cylinder member, with possible extension state drawn toward the outside from the proximal end of the guide tube member, its extended state When it is in the extended state, it is configured with a slide member that is prevented from coming off from the guide tube member by the engagement relationship with the base end portion of the guide tube member ,
The distal end portion of the guide tube member is closed, and the outer surface of the guide tube member is formed as a surface that regulates liquid intrusion from the distal end portion to the proximal end portion of the guide tube member,
When the slide member is in the most contracted length state to be inserted deeply into the guide tube member, a part of the slide member is positioned outside the guide tube member and the frozen dessert,
When in the extended state in which the slide member is largely pulled out from the guide tube member, serving as the grip portion to the slide member該伸length state is food the ice confection,
It is like that.

According to the above solution, the stick is reduced in the state before being eaten or consumed, which is preferable in reducing the amount of wrapping paper used and reducing the volume during packaging and transportation. In addition, when eating and drinking, the frozen confectionery can be eaten and consumed in the same manner as in the past by holding the slide member extending long by setting the stick in the extended state.
Moreover, since the front-end | tip part of a guide cylinder member is closed and the base end part of a guide cylinder member is located outside the frozen dessert, in this case, the liquid frozen dessert in a guide cylinder member is careless It is possible to prevent the situation of being invaded. This is because, for example, in the manufacturing process of the frozen dessert with a stick, the liquid frozen dessert that has entered the guide tube member is solidified, which may prevent the stick from being extended, or liquefied during eating and drinking. This is preferable in preventing the frozen dessert from leaking outside through the guide tube member.

Preferred embodiments based on the above solution are as described in claims 2 to 12 . That is,
The slide member has a cylindrical shape (corresponding to claim 2). In this case, it is preferable in terms of weight reduction and cost reduction as a whole.

  The guide tube member and the slide member are made of synthetic resin, respectively (corresponding to claim 3). In this case, the effect corresponding to the second aspect is more preferable for fully exhibiting the effect.

The tip of the guide tube member is closed by being flattened and deformed and sealed,
Of the guide cylinder member, the width of the flat part is larger than the outer diameter of the other part,
(Corresponding to claim 4 ). In this case, the tip of the guide tube member can be closed without using a separate plug member or the like, and the relative rotation between the frozen dessert and the guide tube member can be prevented, or the frozen dessert can be prevented from falling off from the guide tube member. Preferred above.

At the base end portion of the guide tube member, there are an outer stopper portion that is inward, and an inner stopper portion that is axially inward of the outer stopper portion and inward in the vicinity of the outer stopper portion. Formed,
An enlarged portion is formed at the tip of the slide member,
In the process of pulling out the slide member from the guide tube member, the enlarged portion comes into contact with the outer stopper portion immediately after getting over the inner stopper portion, and the enlarged portion is located between the inner stopper portion and the outer stopper portion. The position located in is maintained,
(Corresponding to claim 5 ). In this case, when the slide member is pulled out for eating and drinking, it is preferable to maintain the state in the desired position while being surely pulled out to a predetermined position.

The outer stopper portion is formed by a reduced diameter portion of the guide tube member,
The inner stopper portion is formed by bulging a part in the circumferential direction of the guide tube member radially inward.
(Corresponding to claim 6 ). In this case, a specific configuration of each stopper portion can be provided, and in particular, each stopper portion can be formed by simple processing of the guide tube member.

The outer surface of the guide tube member has fine irregularities as a whole (corresponding to claim 7 ). In this case, it is preferable to increase the coupling between the frozen dessert and the guide tube member and obtain a solid integration.

A spiral protrusion is formed on the outer surface of the guide cylinder member so as to surround the guide cylinder member (corresponding to claim 8 ). In this case, it is preferable in order to more fully exhibit the effect corresponding to the eighth aspect.

A linear groove extending in the axial direction is formed on the outer surface of the guide tube member (corresponding to claim 9 ). In this case, since the frozen confection enters the groove, it is preferable in terms of preventing rotation of the frozen confectionery with respect to the guide cylinder member and preventing the frozen confectionery from dropping from the guide cylinder member.

The outer surface of the slide member has fine irregularities as a whole (corresponding to claim 10 ). In this case, it is preferable to prevent a situation where the slide member slips carelessly when the slide member is held with fingers.

An enlarged portion is formed on the base end side of the slide member (corresponding to claim 11 ). In this case, when the slide member is pulled out to bring the stick into the extended state, the fingertip can be hooked on the enlarged portion, and the extension work (drawing work) becomes easy. In addition, after the stick is extended, it is preferable to prevent the slide member from inadvertently sliding off from the finger holding the stick.

The stick and the frozen dessert are packaged in the state where the stick is in the most contracted length state (corresponding to claim 12 ). In this case, the total length of the frozen dessert with a stick in a packaged state is extremely shortened, which is extremely preferable in terms of reducing the amount of wrapping paper used and reducing the volume when packaging and transporting the sticked dessert.

In order to achieve the above object, the following solution is adopted for the frozen dessert stick of the present invention. That is, as described in claim 13 ,
A stick for frozen dessert, one end of which is embedded and integrated in the frozen dessert and the other end is a gripping part gripped by fingers,
The one end portion is configured with a guide tube member that is embedded in the frozen dessert and integrated with the frozen dessert at the tip side from the base end portion ,
The other end, the the guide cylinder member is slidably fitted, with can take extended state drawn toward the outside from the proximal end of the guide tube member, the extended state is fully extended state Is configured with a slide member that is prevented from coming off from the guide tube member by the engagement relationship with the base end portion of the guide tube member ,
The distal end portion of the guide tube member is closed, and the outer surface of the guide tube member is formed as a surface that regulates liquid intrusion from the distal end portion to the proximal end portion of the guide tube member,
In the contracted state where the slide member is inserted deeply into the guide tube member, the base end of the slide member is positioned outside the guide tube member,
The guide tube member and the slide member are each formed of a synthetic resin.
It is like that.

  According to the said solution technique, the stick for frozen desserts used for the frozen dessert with a stick corresponding to Claim 1 and Claim 3 can be provided.

A preferred embodiment based on the above solution is as described in claim 14 and the following. That is,
The slide member is cylindrical ;
(It corresponds to claim 14 ). In this case, it is possible to provide a frozen dessert stick for use in a frozen dessert corresponding to claim 2 and to prevent a liquid frozen dessert from inadvertently entering the guide tube member from its tip. Is provided.

The tip of the guide tube member is closed by being flattened and deformed and sealed,
Of the guide cylinder member, the width of the flat part is larger than the outer diameter of the other part,
(Corresponding to claim 15 ). In this case, a stick for frozen dessert suitable for use in a frozen dessert with a stick corresponding to claim 4 can be provided.

At the base end portion of the guide tube member, there are an outer stopper portion that is inward, and an inner stopper portion that is axially inward of the outer stopper portion and inward in the vicinity of the outer stopper portion. Formed,
An enlarged portion is formed at the tip of the slide member,
In the process of pulling out the slide member from the guide tube member, the enlarged portion comes into contact with the outer stopper portion immediately after getting over the inner stopper portion, and the enlarged portion is located between the inner stopper portion and the outer stopper portion. The position located in is maintained,
(Corresponding to claim 16 ). In this case, the stick for frozen desserts suitable for use with the frozen dessert corresponding to claim 5 can be provided.

A linear groove extending in the axial direction is formed on the outer surface of the guide tube member (corresponding to claim 17 ). In this case, the stick for frozen dessert suitable for the frozen dessert with a stick corresponding to claim 9 can be provided.

  According to the present invention, it is possible to secure a handle portion having a sufficient length when eating and drinking while shortening the overall length in normal times.

The side view when an example of the frozen dessert with a stick according to the present invention is shown, and the stick is in a contracted state. The perspective view of the frozen dessert with a stick shown in FIG. The perspective view which shows the state which extended | stretched the stick from the state of FIG. Side surface sectional drawing which shows the state packaged with the state of FIG. The top view of the stick in a contracted state. The right view of FIG. The left view of FIG. FIG. 6 is a cross-sectional view corresponding to line X8-X8 in FIG. 5. The side view which shows the state which extended the stick. FIG. 9 is an enlarged cross-sectional view corresponding to line X10-X10 in FIG. The principal part expanded sectional view of the part shown by the arrow C of FIG. FIG. 9 is a side cross-sectional view illustrating another example of the stick and corresponding to FIG. 8. The perspective view of the frozen dessert with a stick using the stick shown in FIG. The perspective view which shows the state which extended the stick from the state of FIG. The side view which shows another example of a stick. The top view which shows another example of a stick. The top view which shows another example of a stick.

  The frozen dessert 1 with a stick shown in FIGS. 1 to 3 includes a frozen dessert 10 in a solidified state and a stick 20 that holds the frozen dessert 10. The frozen dessert 10 is formed by molding ice candy, ice cream or the like into a predetermined shape.

  The stick 20 includes a guide cylinder member 21 and a slide member 22 that is slidably inserted into the guide cylinder member 21. Each of the guide cylinder member 21 and the slide member 22 is formed in a cylindrical shape (cylindrical in the embodiment) from a synthetic resin such as polypropylene (PP), polyethylene (PE), polystyrene (PS), for example. As will be described later, the slide member 22 is restricted from being removed from the guide tube member 21.

  Most of the guide tube member 21 is embedded in the frozen dessert 10 except for the base end portion (the right side end portion in FIG. 1). The base end portion of the guide tube member 21 is positioned (extends) outside the frozen dessert 10, and the slide member 22 further extends from the base end portion of the guide tube member 21 to the outside. In order to integrate the frozen dessert 10 into the guide cylinder member 21, for example, by filling the liquid frozen dessert in the mold and inserting the guide cylinder member 21, the liquid frozen dessert is solidified. The guide cylinder member 21 is embedded and integrated in the frozen dessert 10.

  1 and 2 show a state in which the slide member 22 is inserted most deeply into the guide tube member 21, that is, a contracted state of the stick 20. In this contracted state, the frozen dessert 10 and the guide tube member of the slide member 22 are shown. The length of the portion extending to the outside of 21 is such that it can be pinched with a fingertip (for example, about 15 mm to 30 mm), and the total length including the frozen dessert 10 and the stick 20 (length in the left-right direction in FIG. 1) is short. Is done.

  As shown in FIG. 4, the frozen dessert 1 with a stick is packaged in a sealed state by a wrapping paper 30 indicated by a one-dot chain line in the drawing with the stick 20 in a contracted state. In general, the wrapping paper 30 has an airtight layer for ensuring airtightness at least on the inner surface side, but any appropriate one that has been conventionally used can be used. Thus, since the frozen confectionery 1 with a stick can be packaged in a short state, the wrapping paper to be used can be reduced, and the volume and the transport volume of the confectionery with a plurality of sticks can be reduced.

  On the other hand, FIG. 3 shows a state in which the slide member 22 is most pulled out from the guide cylinder member 21, that is, an extended state of the stick 20. In this extended state, the length of the portion of the slide member 22 that extends from the frozen dessert 10 to the outside is a sufficient length (for example, about 60 mm to 100 mm) that can be firmly gripped with a plurality of fingers. The frozen dessert 1 with the stick is taken out from the wrapping paper 30 and the stick 20 is brought into the extended state shown in FIG. 3, so that the frozen dessert 10 can be eaten and consumed while firmly holding the slide member 22 with fingers.

  Next, the frozen confectionery stick 20 including the guide tube member 21 and the slide member 22 will be described in detail with reference to FIGS. First, the length of the frozen confectionery stick 20 is, for example, about 60 mm to 90 mm in the contracted state as shown in FIGS. 5 and 8 (corresponding to FIG. 2), and the extended state as shown in FIG. 9 (corresponding to FIG. 3). Then, for example, it is about 130 mm to 160 mm. The guide cylinder member 21 has an outer diameter of, for example, about 5 mm to 13 mm, and a thickness of, for example, about 0.25 mm to 0.6 mm. The outer diameter of the slide member 22 is selected according to the inner diameter of the guide tube member 21, and is about 3.5 mm to 12 mm, for example, and the thickness is about 0.25 mm to 0.6 mm, for example. In particular, the outer diameter and thickness of the slide member 22 are set so that sufficient strength can be secured to support the frozen confectionery 10 in consideration of the size and weight.

  The guide cylinder member 21 is closed at the tip 21a (see particularly FIGS. 7 and 8). Specifically, the distal end portion 21a of the guide tube member 21 is closed in a sealed state by crushing and deforming the cylindrical portion in the radial direction. As a result, a situation in which the frozen dessert 10 melted from the tip 21a inadvertently enters the guide cylinder member 21 is prevented, and the slide member 22 smoothly slides (slides) in the guide cylinder member 21. Dynamic) is secured. In addition, the situation where the frozen dessert 10 melt | dissolved in the guide cylinder member 21 from this base end part side is prevented by positioning the base end part side of the guide cylinder member 21 in the exterior of the frozen dessert 10. .

  When sealing the tip 21a, when the guide tube member 21 is made of, for example, polypropylene (PP), preheating is previously applied to a portion corresponding to the tip 21a in consideration of poor heat sealability. Therefore, it is preferable to apply ultrasonic waves and seal by welding (welding by frictional heat due to vibration at the seal interface). Alternatively, the guide tube member 21 may be formed as an inner / outer double layer made of synthetic resin, and the inner layer thereof may be formed of synthetic resin having excellent weldability. Specifically, the outer layer of the guide tube member 21 is formed of, for example, polypropylene having excellent rigidity, while the inner layer thereof is, for example, polyethylene (PE) having excellent heat sealability, particularly low density polyethylene (LDPE) or chain-like. It can be formed with low density polyethylene (L-LDPE). In this case, after extruding the guide cylinder member 21 composed of the inner and outer double layers, the tip 21a can be easily heat-sealed (the heat-sealing condition is, for example, the temperature setting of the pressure-bonding seal bar). 210 ° C. to 300 ° C., pressure bonding pressure of 3 to 5 kg / square cm, pressure bonding time of about 1 to 3 seconds). Note that the relationship between the constituent materials of the inner and outer double layers may be the opposite of the above.

  The distal end portion 21a of the guide cylinder member 21 is crushed and deformed in the radial direction so as to have a wide flat shape, but its outer peripheral edge portion has a rounded shape (so as not to have a sharp corner portion). It is processed so as to have a shape that is smoothly connected in an arc shape (see particularly FIG. 5). The presence of the flat tip portion 21a is preferable for preventing the guide tube member 21 from coming off the frozen dessert 10 and preventing relative rotation with respect to the frozen dessert 10 (particularly when the frozen dessert 10 is slightly melted).

  The proximal end portion of the guide tube member 21 is a reduced diameter portion 21b having a reduced diameter. As a result, the diameter-reduced portion 21b (the step portion 21d with the large-diameter portion 21c connected to the reduced-diameter portion 21b) prevents a stopper wall (outer stopper portion) for preventing the slide member 22 to be described later from coming off from the guide cylinder member 21. Will be configured. In addition, an inward stopper portion 21e that bulges radially inward is formed at a position slightly on the tip 21a side from the reduced diameter portion 21b. The inward stopper portions 21e serve as inner stopper portions, and in the embodiment, a pair is formed so as to extend in the circumferential direction at the radially opposite position.

  On the other hand, the slide member 22 has an enlarged-diameter portion 22a as an enlarged portion that slides with respect to the guide tube member 21 (its large-diameter portion 21c) on the distal end side. The outer diameter of the enlarged diameter portion 22a is substantially the same as the inner diameter of the large diameter portion 21c of the guide cylinder member 21, and is larger than the inner diameters of the reduced diameter portion 21b and the inward stopper portion 21e. The length of the enlarged diameter portion 22a is set to be substantially the same as or slightly smaller than the axial interval between the reduced diameter portion 21b and the inward stopper portion 21e.

  The said enlarged diameter part 22a is made into the trumpet shape which has a part which expands gradually as it goes to a front-end | tip. Specifically, the cross-sectional outer peripheral diameter of the portion toward the proximal end portion of the enlarged diameter portion 22a is gradually reduced toward the proximal end portion. This gradually reduced diameter portion (which can also be regarded as a gradually enlarged diameter portion) is indicated by reference numeral 22c in FIG. On the other hand, the portion of the enlarged diameter portion 22a toward the distal end side has a large outer diameter that almost matches the inner diameter shape of the large diameter portion 21c of the guide tube member 21 without being reduced in diameter. (The maximum outer diameter portion of the enlarged portion 22a). As a result, the diameter-enlarged portion 22a can be easily set over the inward stopper portion 21e in the pulling-out direction from the guide tube member 21, but is difficult to get over in the insertion direction. .

From the state in which the slide member 22 is inserted most deeply into the guide tube member 21 (for example, the state shown in FIGS. 2, 5, and 8), the base end of the slide member 22 is pinched with, for example, a fingertip and pulled out from the guide tube member 21. Think about the case. At this time, in the middle of drawing, the enlarged diameter portion 22a of the slide member 22 gets over the inward stopper portion 21e of the guide tube member 21, and a click feeling is given at this time. Immediately after getting over the inward stopper portion 21e, the enlarged diameter portion 22a comes into contact with the reduced diameter portion 21b (the stepped portion 21d formed by the reduced diameter portion 21b), and further drawing is restricted. This restricted state is shown in FIG. 11, and when the slide member 22 is to be inserted into the guide tube member 21 in this state, the tip of the enlarged diameter portion 22a comes into contact with the inward stopper portion 22e, and FIG. The state (the state of FIGS. 3 and 9 corresponding to the state of FIG. 11) is maintained. As described above, the slide member 22 is positioned without any looseness between the reduced diameter portion 21b (stepped portion 21d) as the outer stopper portion and the inward stopper portion 21e as the inner stopper portion. Drawer and insertion are regulated.

  FIGS. 12-14 shows the modification of the stick for frozen desserts, the same code | symbol is attached | subjected to the same component as the said embodiment, and the duplication description is abbreviate | omitted (this is another modification of the following). The same applies to the example). In the frozen dessert stick 20 </ b> B (corresponding to 20) in this example, a diameter-enlarged portion 22 b having a roundness is formed at the base end portion of the slide member 22. By having the enlarged diameter portion 22b, the finger 20 that grips the slide member 22 can be obtained by engaging the enlarged diameter portion 22b with a part of the fingertip when the reduced stick 20 is extended. It becomes easy to pull out the slide member 22 from the guide tube member 21 without sliding. Further, in the extended state after the slide member 22 is sufficiently pulled out, it is preferable to prevent a situation in which the slide member 22 is accidentally slipped out of the finger due to the fingertip being caught on the enlarged diameter portion 22b.

  FIG. 15 shows still another modified example of the stick for frozen dessert. That is, in the stick 20 </ b> C (corresponding to 20 and 20 </ b> B) in this example, the spiral protruding portion 21 f is formed on the outer peripheral surface of the guide cylinder member 21 so as to surround the guide cylinder member 21. The protruding portion 21 can be formed by causing the guide tube member 21 to bulge outward in the radial direction. Further, the spiral projecting portion 21 f can be formed by winding a string-like member made of another member around the outer periphery of the guide tube member 21 and integrating them. In the case of this example, it is preferable for enhancing the coupling between the guide tube member 21 and the frozen dessert 10.

  FIG. 16 shows still another modified example of the stick for frozen dessert. That is, the frozen confectionery stick 20D in this example has a linear groove (including a substantially straight line) 21g extending in the axial direction on the outer surface (side surface) of the guide tube member 21 with respect to that shown in FIG. It has been formed. By forming the groove 21g, the frozen dessert 10 enters the groove 21g, which is preferable for preventing the frozen dessert 10 from rotating with respect to the guide cylinder member 21 and preventing the frozen dessert 10 from dropping from the guide cylinder member 21.

  The length of the groove 21g can be, for example, about 1/3 of the length of the guide cylinder member 21, but the length can be selected as appropriate, for example, it is formed over the entire length of the guide cylinder member 21. The groove 21g is formed by bulging toward the radially inward side of the guide tube member 21, but the depth is formed so as not to interfere with the sliding of the slide member 22. preferable. Although only one such groove 21g may be formed, a plurality of grooves 21g may be formed at intervals in the circumferential direction.

  FIG. 17 shows still another modified example of the stick for frozen dessert. In other words, the frozen confectionery stick 20E in this example has a linear (including substantially linear) groove 21g extending in the axial direction on the outer surface (side surface) of the guide cylinder member 21 as shown in FIG. It has been formed. The meaning of forming the groove 21g is the same as in the case of FIG. 16 and 17, in addition to or in addition to the groove 21g, a linear (including substantially linear) convex portion (protruding shape) can be formed on the guide tube member 21. .

  Here, in order to enhance the coupling between the guide tube member 21 and the frozen dessert 10, the outer peripheral surface of the guide tube member 21 can be set to a mode (a mode having roughness) as a whole having fine unevenness. Specifically, the synthetic resin constituting the guide tube member 21 is mixed with, for example, 10 to 20% by weight of talc, or 3 to 5% by weight of the trade name Smooth Master (manufactured by Dainichi Seika Co., Ltd.). By molding the member 21, the fine irregularities are formed. Such fine unevenness (roughness-texture feeling) can be formed also on the outer surface of the slide member 22, and in this case, it is preferable for preventing the slide member 22 from slipping (reliable gripping with fingers). It becomes. In addition, in order to make the outer surfaces of the guide cylinder member 21 and the slide member 22 have fine irregularities (roughness), in addition to the above, for example, a biomass material in which rice flour and polypropylene (PP) are mixed may be used. Further, it can be performed by an appropriate method such as applying fine irregularities by post-processing.

  Although the embodiments have been described above, the present invention is not limited to the embodiments, and appropriate modifications can be made within the scope of the claims. The slide member 22 may be formed as a solid member instead of a cylinder. The shape and type of the frozen dessert 10 can be changed or selected as appropriate. The guide tube member 21 is not limited to a cylindrical shape, and may be a tube shape having an appropriate cross-sectional shape such as a square tube shape (the cross-sectional outer peripheral shape of the slide member 22 is within the cross-section of the guide tube member 21 Select according to the peripheral shape). The color of the frozen confectionery stick 20 (20B, 20C), in particular, the color of the slide member 22 may be appropriately changed according to the color of the frozen confectionery 10 to enhance fashionability by combining the colors (for example, slides) The member 22 is molded by mixing a colorant (MB) corresponding to a desired color). In order to close the distal end portion of the guide tube member 21, a separate line member may be used. The base end portion of the cylindrical slide member 22 may be closed in a sealed state.

  The present invention is preferably applied in the field of frozen confectionery with a stick.

1: Frozen dessert with stick 10: Frozen dessert 20: Stick 21: Guide tube member 21a: Tip portion 21b: Reduced diameter portion (outer stopper portion)
21c: Large diameter portion 21d: Stepped portion 21e: Inward stopper portion (inner stopper portion)
21f: Spiral protruding portion 21g: Groove 22: Slide member 22a: Expanded portion (enlarged portion)
22b: Expanded part (enlarged part)
22c: Gradually reduced diameter part (gradually enlarged diameter part)
30: Wrapping paper

Claims (17)

One end of the stick is embedded and integrated in the frozen dessert , and the other end of the stick is extended to the outside of the frozen dessert , and is a gripping part that is gripped with fingers to eat and drink the frozen dessert. Because
One end of the stick, and the distal end side than the proximal end portion is embedded in the said frozen dessert is configured with a unified guide tube member to the ice confection,
Maximum other end of the stick, is slidably fitted in the guide cylinder member, with possible extension state drawn toward the outside from the proximal end of the guide tube member, its extended state When it is in the extended state, it is configured with a slide member that is prevented from coming off from the guide tube member by the engagement relationship with the base end portion of the guide tube member ,
The distal end portion of the guide tube member is closed, and the outer surface of the guide tube member is formed as a surface that regulates liquid intrusion from the distal end portion to the proximal end portion of the guide tube member,
When the slide member is in the most contracted length state to be inserted deeply into the guide tube member, a part of the slide member is positioned outside the guide tube member and the frozen dessert,
When in the extended state in which the slide member is largely pulled out from the guide tube member, serving as the grip portion to the slide member該伸length state is food the ice confection,
Frozen confectionery with a stick characterized by this. In claim 1,
A frozen dessert with a stick, wherein the slide member is cylindrical. In claim 1 or claim 2,
A frozen dessert with a stick, wherein the guide tube member and the slide member are each formed of a synthetic resin. In claim 1,
The tip of the guide tube member is closed by being flattened and deformed and sealed,
Of the guide cylinder member, the width of the flat part is larger than the outer diameter of the other part,
Frozen confectionery with a stick characterized by this. In any one of Claims 1 thru | or 4,
At the base end portion of the guide tube member, there are an outer stopper portion that is inward, and an inner stopper portion that is axially inward of the outer stopper portion and inward in the vicinity of the outer stopper portion. Formed,
An enlarged portion is formed at the tip of the slide member,
In the process of pulling out the slide member from the guide tube member, the enlarged portion comes into contact with the outer stopper portion immediately after getting over the inner stopper portion, and the enlarged portion is located between the inner stopper portion and the outer stopper portion. The position located in is maintained,
Frozen confectionery with a stick characterized by this. In claim 5,
The outer stopper portion is formed by a reduced diameter portion of the guide tube member,
The inner stopper portion is formed by bulging a part in the circumferential direction of the guide tube member radially inward.
Frozen confectionery with a stick characterized by this. In any one of Claims 1 thru | or 6,
A frozen dessert with a stick, wherein the outer surface of the guide tube member has fine irregularities as a whole . In any one of Claims 1 thru | or 7,
A frozen dessert with a stick , wherein a spiral protrusion is formed on the outer surface of the guide tube member so as to surround the guide tube member . In any one of Claims 1 thru | or 7,
A frozen dessert with a stick, wherein a linear groove extending in the axial direction is formed on an outer surface of the guide tube member . In any one of Claims 1 thru | or 9,
A frozen dessert with a stick, wherein the outer surface of the slide member has fine irregularities as a whole . In any one of Claims 1 thru | or 10,
A frozen dessert with a stick, wherein an enlarged portion is formed on the base end side of the slide member . In any one of Claims 1 thru | or 11,
A frozen dessert with a stick, wherein the stick and the frozen dessert are packaged in a state where the stick is in the most contracted length state . A stick for frozen dessert, one end of which is embedded and integrated in the frozen dessert and the other end is a gripping part gripped by fingers,
The one end portion is configured with a guide tube member that is embedded in the frozen dessert and integrated with the frozen dessert at the tip side from the base end portion,
The other end portion is slidably fitted into the guide tube member, and can be extended from the base end portion of the guide tube member toward the outside. Is configured with a slide member that is prevented from coming off from the guide tube member by the engagement relationship with the base end portion of the guide tube member,
The distal end portion of the guide tube member is closed, and the outer surface of the guide tube member is formed as a surface that regulates liquid intrusion from the distal end portion to the proximal end portion of the guide tube member,
In the contracted state where the slide member is inserted deeply into the guide tube member, the base end of the slide member is positioned outside the guide tube member,
The guide tube member and the slide member are each formed of a synthetic resin.
This is a stick for frozen desserts. In claim 13,
The slide member is cylindrical;
This is a stick for frozen desserts. In claim 14,
The tip of the guide tube member is closed by being flattened and deformed and sealed,
Of the guide cylinder member, the width of the flat part is larger than the outer diameter of the other part,
This is a stick for frozen desserts. The method according to any one of claims 13 to 15, wherein:
At the base end portion of the guide tube member, there are an outer stopper portion that is inward, and an inner stopper portion that is axially inward of the outer stopper portion and inward in the vicinity of the outer stopper portion. Formed, an enlarged portion is formed at the tip of the slide member,
In the process of pulling out the slide member from the guide tube member, the enlarged portion comes into contact with the outer stopper portion immediately after getting over the inner stopper portion, and the enlarged portion is located between the inner stopper portion and the outer stopper portion. The position located in is maintained,
This is a stick for frozen desserts. In any one of Claims 13 thru | or 16,
A stick for frozen dessert , wherein a linear groove extending in the axial direction is formed on an outer surface of the guide tube member .

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